Note 340 — Chapter LXV
Clements R. (Clements Robert) Markham translation
Aji or uchu, a Chile pepper with a very peculiar flavour (Capsicum frutescens, Lin.), is the favourite condiment of the Peruvian Indians, sometimes eaten green, and sometimes dried and pounded. The consumption of aji is greater than that of salt; for with two-thirds of the dishes, more of the former than of the latter is used. The aji pepper was introduced into India by Mrs. Clements Markham in 1861.